Look for local, all-natural beef from Colorado. Recipe by Scott Richter.
Ingredients
1/4 cup lime juice
1/4 cup chopped cilantro
1 onion, fine dice
1 tablespoon minced garlic
1 jalapeño, minced
1 tablespoon ancho chile powder
1 tablespoon cumin
Generous pinch salt
A few grinds black pepper
1 beef brisket, about 3 1/2pounds
Directions
Mix all ingredients and pour over brisket in a non-metallic bowl or gallon-sized zip-top bag. Marinate in fridge 8-12 hours, flipping brisket every few hours.
Preheat oven to 200 degrees. Put brisket with marinade in a roasting pan, cover with foil and bake 8 to 12 hours, or overnight. Shred brisket. Serve with ancho chile sauce, warm flour tortillas, beans and rice.
